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A 



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629 



th 



mach 



the heads of the cabbages mufl be gently preser 



by 



a 



nd fall 



prellcd during the operation, and new ones gradually laid 



L 



which means the cabbages are cut into thin flices, 

 a large tub, whereon the machine is laid. Thefe llices of cabbages 

 are, by fome perfons, mixed up with fait and caraway-feeds fCa-^ 

 rum Carvi, Linn.) or by others with fait and juniper-berries, and 



VATION 

 )F MART 



NERS 



then beaten into a cafk, or 



out) ti] 

 purpofe 



yields fome juice.. 



either a large club of about five 



(whereof the head has been taken 

 The inflrument ferving for that 



fix inches in d 



meter,_or a large and ftrong butter-flaff. Caraway feed 

 preferred to juniper 



to be 



berries ; fi 



th 



firft 



very 



fhing 



and ferve, when reduced 



flower, to whole Tartar nations for 



r 



food, when boiled with mares milk ; and becaufe they yield by fer- 

 mentation, a great quantity of fixed air^ and are known to increafe 

 the milk of wet nurfes -, qualities, which alone would be fiifiicient 

 to recommend the feeds preferably to juniper berries. If the caflc 

 wherein the fowerkrout is to be prepared, has been a wine, or 

 brandy, or vinegar caik, the fermentation fucceeds upon the whole 



r 



Better, and imparts to the fowerkrout a more vinous 

 rub the infide of the cafk with fower-leaven, in 



tafi:e 



Some 



P 



der to ac- 



celerate the fermentation, which latter circumflance may be 

 omitted, if there is time enough for letting the cabbage go through 



r 



a regular and gradual fermentation. The ilamping a new quantity 



5 



of 



